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Hazelnut-chocolate spread, aka Nutella, underscores the ultra-creamy texture and deep flavor of this dessert by food blogger Naomi Robinson of Bakers Royale.

Naomi Robinson, Bakers Royale food blog
Recipe by Sunset February 2017


Thomas J. Story

Recipe Summary

45 mins
2 hrs 45 mins
Serves 12 to 16 (makes 6 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan, combine chocolate, Nutella, cocoa powder, 1/2 cup water, and 1/4 cup sugar. Cook over medium heat, stirring, until chocolate melts and ingredients are blended, 4 minutes. Remove from heat; set aside.

  • In a large bowl with a mixer on medium speed, beat egg yolks and 1 tbsp. sugar until pale and slightly frothy, 4 to 5 minutes. Reduce speed to low and add 5 tbsp. chocolate mixture, 1 tbsp. at a time. Stream in remaining chocolate mixture while beating. Increase speed to medium and beat until well blended and a little thicker, about 2 minutes. Beat in vanilla.

  • In a clean bowl using clean beaters, beat egg whites and 1 tbsp. sugar to soft peaks. Gently fold whites into chocolate.

  • In bowl used for egg whites, beat cream and the remaining 1/4 cup sugar on medium-high speed to soft peaks. Gently fold a bit less than half of whipped cream into mousse until no streaks remain. Spoon mousse into glasses and chill, covered, until set, about 2 hours.

  • To serve, beat remaining softly whipped cream just until stiff. Pipe onto chocolate mousse through a pastry bag fitted with a wide star tip. Sprinkle with hazelnuts.

  • Note: This dessert contains raw eggs.

  • Make ahead: Through step 4, up to 1 day.

Nutrition Facts

326 calories; calories from fat 72%; protein 4.4g; fat 26g; saturated fat 13g; carbohydrates 24g; fiber 2.2g; sodium 36mg; cholesterol 104mg.